A creamy lemon cheesecake filling with a crumb topping make these Lemon Cheesecake Crumb Bars are the best cream cheese dessert and easy to make from Serena Bakes Simply From Scratch.https://4.bp.blogspot.com/-I1ZfHrqia-s/WrXbk1frsOI/AAAAAAAAjBA/0yLsbofR4FQ2Ah52G-Sa6AA0fOClvFGBQCLcBGAs/s1600/Creamy%2BLemon%2BCheesecake%2BCrumb%2BBars%2BSQ%2B%2B%25281%2Bof%2B1%2529-2.jpg2017-05-03

I made this over the weekend, and it did not look like this at all. I used the right dish, all the ingredients as listed and did it to the t....the crumbs were too much and it sunk into the filling and it was dry. The taste was good, but the filling was not creamy at all...

This looks so good! I am making one right now , its still in the oven so I can't tell you the result as yet, but I can tell you that the cream cheese mixture is HEAVEN! My kids are sitting in front of the oven patiently waiting for it to be done Loool...

Does your sweetended condensed milk come mark in grams also? I found one with grams and its 396 grams and it appears the total serving size should be 300ml per can from what I can find. And 250g Cream Cheese, you think they would make coversion easier considering were neighbors..lol..So if those numbers are right its 2 cans sweetenend condensed milk and 1 pk cream cheese. I cant see them differing our package sizes that much but its hard to find the info online.

These lemon bars are wonderful! For people in Canada that are wondering about the amount of sweetened condensed milk to use - the cans here are 300 ml, which is equal to 10.1 ounces. I've used 3 cans for this recipe and it worked out great but if you want to be exact, you'll need to remove 4 Tbsps from the total amount to equal 28 oz. The 250 g cream cheese is 8 oz.

Yes, I did refrigerate them. The crust is a little golden but not a lot. I baked them at 350 for 35 minutes and was afraid to bake any longer as I didn't want to damage the cheesecake portion of the bars.

Hi Penelope, Love your name by the way! Since it has a crumb topping theres not much to worry about if they crack. I would probably move the pan a little to see if the look set before removing them. I would also look for the top to get golden brown. Thanks, Serena

In the oven as I type....cant wait to try them...have to tell you that I licked the bowl.......the batter was awesome...taking these to work tomorrow as a thank you for a wonderful friend. Love anything lemon and I'm sure this will be my favorite. :)

Sorry, but this recipe did not work for me. First, I goofed by not using parchment paper, so it was very difficult to get out of the dish. Yes, I buttered the dish. That being said, the filling was not creamy as in the picture. It was dry, as if the crumb topping sucked the life out of it.. Followed the recipe, using all the right ingredients. So disappointed as it was the only dessert I prepared for the party. I read the reviews looking for tips.

About Me

Hi! My name is Serena and welcome to Serena Bakes Simply From Scratch! I'm a wife, and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!